Venado A La Parrilla Recipe
grilled venison, roasted sweet potato and asparagus, black cherry agrodolce, bleu cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Venison
Roasted Sweet Potatoes and Asparagus
Black Cherry Agrodolce
Bleu Cheese
Method
Venison Preparation
- 1
- 2
Roasted Sweet Potatoes and Asparagus
- 3
Prepare Sweet Potatoes
Preheat the oven to 425°F (220°C). Peel and cube the sweet potatoes. Toss them in a bowl with olive oil, salt, and black pepper. Spread them on a baking sheet.
- 4
Roast Sweet Potatoes
Roast the sweet potatoes in the preheated oven for about 20 minutes until fork-tender, stirring halfway through.
- 5
Prepare Asparagus
Trim the ends of the asparagus and toss them in a bowl with olive oil, salt, and black pepper. After 20 minutes, add the asparagus to the baking sheet with the sweet potatoes.
- 6
Roast Asparagus
Continue roasting for an additional 10-15 minutes until the asparagus is tender and slightly charred.
Black Cherry Agrodolce
- 7
Prepare the Agrodolce
In a saucepan over medium heat, combine black cherry preserves, red wine vinegar, honey, and finely chopped red onion. Bring to a simmer and allow to cook for 10-15 minutes or until the mixture thickens. Stir occasionally.
- 8
Season the Agrodolce
Add salt to taste and remove from heat. Let it cool slightly before serving.
Assembly
- 9
Plate the Dish
On a serving plate, arrange the sliced venison steaks alongside the roasted sweet potatoes and asparagus. Drizzle the black cherry agrodolce over the venison and top with crumbled bleu cheese.
